Because this recipe relies on pantry staples, it’s easy to adapt while still staying very low effort. If you prefer more sauce, stir in an extra half can of condensed beef stew or a splash of beef broth before cooking. For a slightly creamier texture, you can fold in a few tablespoons of sour cream or a splash of half-and-half right after you add the noodles (off the heat, or on WARM). If you only have smaller cans of beef stew, use enough to reach about 40 to 48 ounces total; the key is having enough gravy to generously coat the noodles.
You can also swap the stew meat for chuck roast cut into chunks if that’s what you have on hand—just trim any large, hard pieces of fat. If you’d like more vegetables without adding prep work, stir in a drained can of mixed vegetables or green beans during the last 30 minutes of slow cooking. For a bit of extra flavor using only pantry items, a spoonful of Worcestershire sauce, soy sauce, or a pinch of dried Italian seasoning can be added at the start.
